Los Angeles daily herald., 1887-02-25
Some Orange Recipes.

Sour orange wine-To one gallon
of Juice add three gallons of water. and
to every gallon of the mixture acd three
pounds OF sugar; put into a barrel ami
let it stand until fermentation ceases,
which will be fron six weeks TO two
months. Keep the bung covered with a
thin cloth. Alter ferme ntat;on ceases it
is better to draw off the wine into other
barrels: then stop up the bung tight and
keepit in q cool place.
Sweet orange wine IL made in the
same way, except that you use equal
parts of juice and water and three
pounds of sugar to every gallon OF mix
ture. o; course the juice must be well
strained before adding the water. ts.s~a
Sour Orange Preserves Either CRATE
or pare off the outside rind of
the fruit, cut in half and take
out the seed. Sprinkle literally with
salt, and let it stand twenty-four hours,
wash off the salt thoroughly and boil in
soda water, allowing good handful of
soda to two gallons OF water. Then
scald in clean water until the rind can
be pierced with straw. Allow one
pound of sugar to every pound of fruit.
and a pint of water to every pound OF
sugar. Boil the sirup until it begins to
thicken, then add the fruit and boil until
clear. When the fruit is cooked
enough, if the sirup is not thick enough,
continue to boil after the fruit has besn
removed. Change the clear water two
or three times after boiling in the soda
water, before putting the fruit into tie
sirup.
Sweet orange preservesIGrate eff
the outside rind, cut in half and take
out the seeds; after this put the fruit in
a weak brine and let it stay for twelve
hours, then rinse it in cold water. Put
it into kettle, cover it with cold water
and let it come to a boil. Repeat this
several times until the bitter taste Is
destroyed. just as soon as the water
begins to boil change it for other water
Allow one pound of sugar to pound oil
fruit, and one pint of water to pound
of sugar. Boil the fruit until it is clear,
and after il is taken up, If the siruE
is not thick enough, continue to boil.
Orange Marmalade-Take twelve or
anges, CRATE off the outer rind; reserve
aud spread on o dish what is grated
from four of these. Peel them and re
serve peeling of four, free the pulp from
skin and seeds. Weigh the pulp and
add its weight in sugar. To this put
one teacup of water, break up the pull
and put on to boil. Take the peelins
of four oranges. shred it fine with a
sharp knife, cover it with cold water ans
boil, changing the water until the rind
is tender and free from bitter taste. then
add to it the pulp. When the marina
lade is nearly done sprinkle in it tbs
grated rind. How to tell when the mar
malade is cooked enough: Take up soms
in spoon, let it cool and pass the I'm
gers through it. Ii !. stays apart it i
done; if not it should be cooked longer
In all the above recipes use the bes
granulated sugar. :
Orange Crram-The juice OF 81,
oranges, one.fourth OF apound OF whit
sugar, one pint OF boiling water and 81
eggs. Beat the yelk, add sugar, orang
iaics and water and stir over boilin
water until it thickeus. When cool pu
into glasses, and on each one put tn
beaten whites, sweetened and tavore
with little of the grated rind--lDayto
(Fla.) Messenger.